Capounets

Name: Capounets (Little parcels of stuffed cabbage)
Cuisine: French
Ingredients: 1 large yellow onion, chopped; 450 g/1 lb roast beef, lamb or pork; leaves from 3–4 sprigs of parsley, chopped; olive oil; 2 eggs, beaten; 1 clove garlic, chopped; salt and ground black pepper; salt and ground black pepper; 2–4 tablespoons freshly grated Gruyère cheese; crushed hot red pepper; 125 ml/4 fl oz well-flavoured tomato sauce; 125 ml/4 fl oz well-flavoured bouillon; 1 medium-sized Savoy cabbage; 450 g/1 lb roast beef, lamb or pork; 450 g/1 lb roast beef, lamb or pork